Black Valentine’s Day Cupcakes

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Black Valentine’s Day Cupcakes

These black Valentine’s Day cupcakes are soft, deeply colored, and lightly cocoa-flavored, topped with a silky burgundy buttercream and finished with a chocolate heart.

Course Dessert

Cuisine American

Keyword Black Valentine’s Day Cupcakes, celebration, chocolate, sweet

Prep Time 30

Cook Time 18

Total Time 48

Servings

Calories 436

Author Erren Hart

Ingredients

For the Cupcakes

1¾ cups granulated sugar
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk room temperature
12 tablespoons unsalted butte 1½ sticks, melted
1 cup vegetable oil
1 teaspoon vinegar
2 teaspoons vanilla extract
4 tablespoons black cocoa powder
1 tablespoon black gel food coloring adjust as needed for color

For the Burgundy Buttercream

12 oz unsalted butter 1½ cups, softened
3 cups powdered sugar sifted
⅓ cup heavy whipping cream
1½ teaspoons vanilla extract
Pinch of salt optional

Color mix:

3 parts deep red gel food coloring
2 parts violet or purple gel food coloring
1 small drop black gel food coloring

US Customary - Metric

Instructions

Preheat oven to 350°F (177°C). Line two 12-cup muffin pans with cupcake liners.
In a large bowl, whisk together: buttermilk, eggs, melted butter, vegetable oil, vinegar, vanilla, black cocoa powder, and food coloring.
In a separate bowl, sift together: sugar, flour, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet until fully combined. Scrape down the sides of the bowl.
Fill each cupcake liner 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5–10 minutes, then transfer to a wire rack to cool completely.
In a stand mixer (or using a hand mixer), beat butter, powdered sugar, heavy cream, vanilla, and salt until smooth and fluffy.
Start with 3 parts deep red, then mix in 2 parts violet, and finish with 1 small drop black to deepen the tone.
Whip until fully blended and the color is rich and bold.
Transfer to a piping bag fitted with a large star tip.
Once cupcakes are completely cool, pipe tall swirls of burgundy buttercream on top.
Gently press one store-bought chocolate heart into the center of each frosting swirl.
Serve immediately, or refrigerate until ready to serve. Bring to room temp for best flavor and texture.

Notes

Erren’s Top Tips

Gel food coloring gives intense color without thinning the batter or frosting
• Black cocoa adds drama without overpowering the cupcake when used in small amounts
• If your buttercream looks too dark, add a tiny bit more red to brighten it back up
• Chilling the cupcakes briefly before piping can help keep tall swirls crisp in warm kitchens

Variations & Add-Ins

Add a dark chocolate ganache center for an extra decadent surprise
• Swap the chocolate hearts for fresh raspberries or blackberries
• Flavor the buttercream with almond extract for a subtle twist
• Sprinkle black sanding sugar or edible glitter over the frosting for extra drama

Storage & Freezing

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Unfrosted cupcakes can be frozen for up to 2 months and thawed overnight in the refrigerator.

Nutrition